Cordon Bleu Meatloaf

This delicious Cordon Bleu Chicken Meatloaf puts a fun spin on the traditional French classic by turning it into a cozy family meal. Ground chicken, ham, and Swiss cheese work together to create amazing flavor layers, while the smooth Dijon gravy makes the whole dish truly special.

I came up with this dish when I needed a new way to cook ground chicken that wouldn't bore my family. What began as just trying something new quickly turned into the meal everyone asks for every Sunday. The cheesy middle always gets everyone excited at dinnertime.

Ingredients

• Ground chicken: Makes for a lighter meatloaf that stays juicy and tasty
• Mayonnaise: Sounds weird but it's the secret to keeping everything super moist
• Swiss cheese: Gives you that real cordon bleu taste and awesome melty center
• Virginia ham: Brings in just the right salty kick and pretty pink color
• Panko breadcrumbs: Create that can't-resist crunchy top layer
• Dijon mustard: Gives the gravy that zingy flavor that makes it special
• Parmesan cheese: Adds richness to the gravy and helps it get nice and thick
• Fresh nutmeg: Brings that little something extra that'll make folks wonder what your trick is

How To Make Cordon Bleu Chicken Meatloaf

Mix Your Base:

First, warm your oven to 400°F. Grab a big bowl and mix your ground chicken, egg, mayo, breadcrumbs, chopped onion, garlic powder, dried parsley, salt and pepper. Mix it all up gently—don't go overboard or you'll end up with tough meatloaf. You want everything combined but still fluffy.

Stack Your Ingredients:

Give your loaf pan a quick spray with cooking spray. Put half your chicken mix in the bottom and smooth it out gently. Lay three ham slices on top, letting them overlap a bit if needed. Add three Swiss cheese slices next. Then do another layer of ham and cheese. These layers will look amazing when you cut into it later.

Cover and Start Cooking:

Now put the rest of your chicken mix on top, making sure you totally cover the ham and cheese. Smooth the top with a spatula. Pop it in your hot oven and let it cook for 25 minutes until it's starting to firm up but isn't done yet.

Make it Crunchy:

Take the meatloaf out and sprinkle those panko crumbs all over the top. This will give you an awesome texture contrast. Back in the oven it goes for another 15 minutes. If the crumbs start getting too brown, just loosely cover it with foil.

Start Your Gravy:

While your meatloaf finishes up, melt some butter in a pot over medium heat. Stir in flour and cook it for about a minute so it doesn't taste raw. Slowly pour in your heavy cream and milk, stirring the whole time to keep things smooth. Add your Worcestershire sauce and Dijon mustard while you keep stirring as it thickens up.

Complete Your Gravy:

After it cooks for 3-4 minutes, add your grated parmesan and a bit of fresh nutmeg. Keep stirring until all the cheese melts and you've got a nice smooth sauce. Give it a taste and add salt and pepper if it needs it.

Let it Rest and Enjoy:

Once your meatloaf hits 165°F inside, let it sit in the pan for 10 minutes. This step is super important—it helps all the juices settle back into the meat and makes cutting easier. Carefully move it to a serving plate, slice it up, and serve with your warm Dijon gravy on the side or drizzled on top.

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The real magic in this meatloaf comes from how everything is layered. The first time I made it for friends, they couldn't believe their eyes when I cut into it and showed off those perfect ham and cheese layers. My daughter now wants this every birthday and says the crunchy breadcrumb top is basically the best thing ever.

Make-Ahead Options

This meatloaf is fantastic for planning ahead. You can mix everything together, put it in the pan, wrap it tight with plastic, and keep it in the fridge for up to a day before cooking. Just add about 10 extra minutes to the first cooking time since you're starting with cold food. You can make the gravy ahead too—just store it in the fridge and warm it up slowly on the stove, adding a splash of milk if it's too thick.

Perfect Pairings

This Cordon Bleu Chicken Meatloaf tastes great with simple sides that won't fight with its rich flavors. Try serving it with some roasted asparagus, a simple green salad with light dressing, or classic mashed potatoes that can soak up all that yummy gravy. For a complete meal, add some crusty bread and a glass of Chardonnay or light Pinot Noir to match the savory goodness of the dish.

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Storage and Reheating

You can keep leftovers in a sealed container in the fridge for up to 4 days. When reheating, it's best to warm single slices in the microwave at 70% power with a damp paper towel on top so they don't dry out. Store gravy separately and warm it gently on the stove or in the microwave, stirring now and then to keep it smooth. This meatloaf freezes really well too. Just wrap individual slices in plastic wrap then foil and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

Frequently Asked Questions

→ Can I swap out chicken for another meat?

Sure, you can use turkey, pork, or mixed ground meats for a slightly different taste.

→ What kind of ham should I pick?

Thinly sliced deli ham, like Virginia ham, works great because it layers nicely and has a savory punch.

→ Can I make this ahead of time?

Of course! You can put it together and keep it in the fridge, covered, up to 24 hours before baking.

→ How can I keep the breadcrumbs crunchy?

Add the breadcrumbs midway through baking, and if they start darkening too fast, cover with foil.

→ What if I don’t have Dijon mustard?

No worries! Try using spicy brown mustard or whole grain mustard instead for that tangy kick.